How to choose a ripe avocado: expert advice. How to choose an avocado

The second common name for an avocado is an alligator pear. The unusual "vegetable" taste of this fruit makes it an ideal ingredient for salads, pastas and various snacks. The fatty acids contained in avocados, potassium, copper, iron, riboflavin improve the general condition of the body, normalize the functioning of the cardiovascular and digestive systems. But in order to fully enjoy the taste of the fruit, as well as get your "dose" of benefits from it, you need to know how to choose an avocado. What criteria should be followed when buying?

Ripe avocado: how to choose by color

One of the main criteria, focusing on which you can buy a ripe fruit, is the color of its peel. The following points must be taken into account:

1. A light green skin indicates that the avocado is still quite immature. If you place it on the windowsill, then in about five days the fruit will ripen.
2. The peel of a moderately green color also serves as an argument against the purchase: such an avocado will ripen only on the third or fourth day after purchase.
3. Saturated green is a good choice. A fruit with this skin color is almost ripe. Its full taste will be revealed in 24 hours.
4. A dark green color approaching brown means that the avocado has already had time to fully ripen. A fruit with such a peel can be eaten immediately, without waiting until it ripens.
5. A very dark skin color (green, almost completely turned into brown) indicates that the avocado is overripe. In this case, the taste of the fruit will no longer be able to “boast” those shades for which avocados are so valued. Naturally, if we are not talking about the Haas variety: it is characterized by a very dark, almost black peel.

There is another little trick to pinpointing a ripe avocado. You need to remove the stalk from the fruit you like and check what color is under it. If it is bright green with brownish veins, then you can complete your “research” and return home to prepare a salad. A yellow-green or dark brown (brownish) hue clearly indicates an unripe or overripe avocado, respectively - you will have to keep looking.

It is bad if the skin of the fetus is covered with an excessive amount of black spots. A “healthy” fruit may have only one small speck, otherwise the “marks” clearly indicate damage to the avocado.

How to choose the right avocado by touch

A good fruit is almost impossible to buy, only by visually evaluating it. So, you have to literally take matters into your own hands. The ripeness of an avocado is determined by:

• when pressed, the fetus gives in a little, but as soon as the pressure stops, the dent quickly disappears;
• you can clearly hear the tapping of the stone inside the avocado if you shake the fruit near your ear;
• when you click on the trace from the handle, juice is slightly released through it.

Very hard fruits that do not respond to pressure and do not “sound” when shaken should be avoided. These "stone-like" avocados have not yet matured enough to be used in cooking. In the absence of a choice (after all, ripe fruits are often simply not available in stores), unripe fruit should be purchased. You can help him “grow up”: for this you need to put the avocado in a paper bag or simply wrap it in paper and place it in a dark, dry place where room temperature is stably maintained. The shelf life depends on the degree of initial “readiness” of the fetus.

Bad and inflection in the other direction. If the avocado you like is too pliable and it seems that mushy pulp is hidden under the skin of the fruit, then such a fruit has long been overripe. In especially “neglected” cases, you can even accidentally crush a too ripe fruit (therefore, it is better to behave moderately “restrainedly” in relation to avocados).

How to choose an avocado in the store: the most delicious variety

Most often, domestic buyers are offered the following varieties of avocados:

1. Florida. Mostly found on the shelves in winter. The rind of the fruit is poorly removed, during cleaning, the pulp suitable for food is also partially removed. Avocados have an unusually sweet flavor that makes them not suitable for most salads. But the Florida variety is considered the least high-calorie.
2. Pinkerton. The most common variety. It cleans well and has a good taste, which makes it indispensable during culinary experiments.
3. Californian, or Haas. This variety is often confused with Pinkerton, but it is quite easy to distinguish them by the peel: in Haas, it is much darker, rather close to brown in color. The fruit itself has a rounded shape, and its pulp is characterized by a high degree of suppleness.

The tastiest variety of avocado is haas. But it is almost impossible to buy this fruit ripe: due to the excessive softness of the fruit, it is difficult to transport it, so unripe “representatives” are usually present in stores.

Pinkerton is probably the best option. It has a small bone, and its peel is easily removed without affecting the pulp. In addition, the fruit is suitable for preparing the most common avocado dishes - rolls and salads.

Worst of all things are in the Florida variety. It is considered the most tasteless and uneconomical: due to the large stone and the inability to remove the peel without pulp, a significant part of the paid weight ends up in the bin.

Avocado is a very controversial fruit. Many begin to spit as soon as they hear about it: the whole point is that few people have ever tasted a ripe fruit. But now you know how to choose the right ripened avocado.

Avocado is a popular fruit in recent years, rich in fiber and healthy fats. There are about 500 different varieties of avocados in the world, but we know the commercial variety Hass, which is found on the shelves of our stores more often than others.

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Many healthy and tasty dishes can be prepared from avocados, but all this is possible only on one condition - the avocado must be ripe. But today we will tell you how to find and choose a ripe avocado.

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Coming to the store, inspect all the avocados that are on the shelves. You will have to evaluate not only the appearance, but also several other parameters. Only everything in the complex can guarantee you that you will get exactly the juicy pulp that you expect.

Appearance

A ripe avocado is egg-shaped, and its peel is patchy and bumpy. When pressed, you can feel that the fruit is soft, and the color approaches dark green or even purple-black. However, avoid avocados with too soft parts, which indicate the beginning of the rotting process.

pulp

The inside of the avocado should be soft and buttery and light yellow in color. One of the main characteristics of a ripe avocado is the easy separation of the pulp from the peel. If you can do it with a spoon, then the fruit is fully ripe.

How to bring an avocado to a ripe state at home

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It happens that it is impossible to find a really ripe avocado. Then choose firm fruits, but without visible stains and damage. Put them in a paper bag and leave them at room temperature for a few days. After 2-4 days you will get a ripe and tasty fruit. And ready-to-eat avocados can be stored in the refrigerator, but no more than two to three days.

Understand varieties. No two varieties of avocado are the same. They vary slightly in size, color and shape depending on the variety. The appearance of a ripe avocado will be based on the characteristics of the variety to which it belongs.

• Check the variety with the seller if the avocados are not clearly labeled.
• Remember that the firmness of a ripe avocado is the same, regardless of species diversity.
• Differences in appearance between avocado cultivars, as well as possible differences between two fruits of the same cultivar, make visual assessment a less than reliable method of determining avocado ripeness. Still, these are useful signs of how ripe an avocado is, because often they are the first thing you deal with.

Estimate when the avocado was harvested. Different varieties are harvested at different times of the year. If you're picking an avocado in September, and you're thinking between a variety picked in early fall and a variety picked in late fall, one picked in early fall is more likely to be ripe.

• The 'Bacon' avocado is usually available from late fall to spring and is considered a mid-winter variety.
• Avocado "Fuerte" is also harvested from late autumn to spring.
• Avocado "Gwen" is most often harvested during autumn and winter.
• The 'Hass' and 'Lamb Hass' avocado varieties are harvested all year round.
• The 'Pinkerton' avocado crop is available from early winter to spring.
• Avocado "Reed" you can find on sale in summer and early autumn.
• Zutano avocados are harvested between early September and early winter.

Note the size and shape. Before an avocado is ripe, it must be ripe. In each variety there is a certain corridor of sizes, weights and shapes characteristic of a ripe avocado.

• Avocado "Bacon" is medium in size, from 170 to 340 g, oval.
• Fuerte avocados are medium to large when ripe, weighing 140-400g. They are more elongated than Bacon, but still pear-shaped.
• Avocado "Gwen" can vary in size from medium to large, 170-425 g. They are oval, plump, plump in shape.
• Avocado "Hass" can be both medium and large in size, weighing from 140-340 g. They are also oval.
• Avocados "Lamb Hass" are large, weighing from 330 to 530 g. They acquire a symmetrical pear shape.
• Avocado "Pinkerton" elongated in the shape of a pear. They weigh between 225 and 510 g.
• Reed avocados come in small to medium sizes, weighing between 225g and 510g. They are the roundest of all varieties.
• Zutano avocados ripen to medium to large sizes, usually weighing between 170 and 400 g. They are thin and shaped like a pear.

Examine the color. The skin color should be dark in most varieties, but each will have its own subtle differences.

• Bacon and Fuerte avocados should have smooth, green skins.
• A Gwen avocado should have a limp, pliable, and mottled skin when ripe.
• 'Hass' and 'Lamb Hass' avocados have the most distinctive coloration. A ripe 'Hass' avocado turns dark green to purple. Black avocados are more likely to be overripe, while bright green ones are unripe.
• Pinkerton avocados, like Hass, take on a deeper color when ripe. A fresh Pinkerton avocado should be a deep green color.
• The Reed avocado retains its bright green color even when ripe. The peel is usually thick, with soft tubercles.
• The Zutano avocado has a thin, yellow-green skin when it ripens.

A hearty and vitamin-rich exotic fruit has long been a favorite in our kitchen. However, many are still wondering how to choose a good tasty avocado so as not to be disappointed and prepare the intended dish. How to determine the ripeness of an avocado when buying - we will consider further.

Why do people often face buying hard unripe fruits or vice versa - rotten perseus fruits? The thing is that the oily pulp of avocados is very sensitive and does not last long. The fruits are harvested unripe, after which they reach room temperature. It is quite difficult to create optimal storage conditions for fruits, so the shelf life of the fruit is very short: a hard avocado a couple of days ago can become spoiled today. So that the purchase does not have to be thrown away, and the pulp only benefits the body, you need to learn how to choose good avocado fruits.

How to distinguish a spoiled avocado?

It can be difficult to tell by eye whether a ripe avocado is on the counter, and sellers, unfortunately, are not always honest if the product is of poor quality. Here are some tips on how to choose the right product:

1. Skin appearance. The skin of the avocado should be intact, without dents or scratches. It should not have traces of mold or wet secretions. In some varieties, the skin is smooth and shiny, in others it is embossed and wrinkled.
2. Fruit firmness. A good avocado is quite dense. It can be gently squeezed - and the skin will restore its shape. If you squeeze an avocado between your palms, it should resemble a ball with moderate pressure. If dents remain on the peel, it means that the pulp is already loose and you can simply “not bring” such a fruit to your table.
3. Type of cutting. A small stalk may remain at the thin pole of the fruit, it must be torn off. It is good when this tail is not too juicy, but not too dry. The place under it should be white or greenish. If the planting point of the cutting is dark or brown, the fruit is already bad. Even worse, if at this pole the avocado is pressed through and tumbles, it means that the fruit has literally deteriorated.
4. Smell. Avocados may not have a pronounced odor, or there may be a pleasant herbaceous-fruity aroma. If the fruit smells sour or the smell is like water from under flowers in a vase, this is a reason to refuse to buy.

So, if an avocado has a very dark peel with notches and damage, even has a slight unpleasant odor, easily wrinkles and oozes, you can no longer buy it.

Attention! If the avocado has become soft after purchase, it can still be eaten, but you should not buy loose fruits - they will quickly disappear.

If the avocado has begun to spoil, pay attention to its smell and taste. A spoiled product should not be consumed so that poisoning does not happen. Do not regret throwing away an unusable fetus, so as not to throw away even more money later on the treatment of digestive disorders.

How to choose ripe fruit for instant cooking

If you stock up on avocados for the future, for example, buying food for a week, then it makes sense to take hard greenish fruits that still lie down without losing their nutritional qualities. When cooking is planned for today or tomorrow, a fruit of perfect ripeness is chosen.

Here's what makes ripe avocados different:

1. The peel of the "green" fruit is smoother and glossier, later it begins to dry out until the pulp reaches the desired condition. The color of the skin does not always matter, since in different varieties of the norm its changes vary significantly. However, in most fruits that are brought to us, a light green peel indicates an early fruit, and a darker one indicates a ripe one. Therefore, for the future, they take a lighter avocado, and “for now” - a dark, dried-up, sometimes slightly wrinkled fruit.
2. The pulp of immature fruits is still very hard, so the fruits are tight to squeeze. The taste of such an avocado is still unsuitable in dishes, it is bought to withstand. Ripe avocados are springy but not wrinkled. Choose fairly soft fruits.
3. Bone sound. Another sign of the ripeness of the fruit is the pronounced knock of the grain in the stone. It is not yet in green fruits, since the grain has not separated from the walls of the stone, the pulp of such a fruit will also be hard, grassy and even tart in taste. In overripe fruits, the sound may be dull or strange because the flesh changes texture when spoiled. In a good avocado with a dense soft core, the stone taps quite loudly when shaken.
4. The stalk of an unripe fruit is often green and juicy, since the fruit was picked recently. In a ready-to-eat avocado, the tail is already dry, and under it there is a white or light place. Therefore, dense dark fruits with a greenish stalk are bought for storage, and for quick use - moderately soft avocados with a dried peel, a knocking stone and sometimes a pronounced fresh smell, without any defects.

Note: there is a very tasty variety of avocado with a dark, almost black peel, which does not indicate its corruption. Take into account all the signs of ripeness in general to select the right fruit.

If you bought a dense avocado, you need to let it ripen. This is done at room temperature and in the presence of daylight - just put the fruit on the windowsill or leave it on the table for 2-3 days and periodically probe. Fruit will not work in the refrigerator. Cold - on the contrary, will suspend the transformation processes, keeping the fruit fresh longer.

If you need to bring the avocado to the desired state very quickly, you can place it in a paper or plastic bag with bananas or apples. These fruits emit a specific gas that speeds up ripening. If the avocado "sleeps" with fruit, it can be consumed faster.

Ripe fruits should be immediately placed in the refrigerator and kept there for no more than 3 days. It is recommended to sprinkle the cut fruit with lemon juice to prevent rapid oxidation of the pulp, and store it in the refrigerator under the film for no more than 12 hours. Ready-made avocado dishes will stand in the refrigerator for a maximum of 6-8 hours, but at the same time they will lose their positive taste. Avocados do not insist, you need to eat dishes with this component immediately.

How to Find a Delicious Avocado

Avocados have a lot of varieties, only 2-3 of them get to us. Usually these are small "pears" or elliptical fruits with a medium-sized stone, and pulp without a pronounced taste and smell. There are varieties with larger fruits. The skin of such avocados is lighter and smoother - glossy, and the flesh has a yellowish tint and a pronounced nutty flavor. This avocado is less suitable for fish and sushi, but is ideal as a dressing for vegetable salads and hearty pasta sandwiches.

Large wrinkled fruits with a dark rind and whitish flesh have a more subtle sweet grassy aroma, somewhat similar to the smell of aloe and cacti. They are able to give salads and appetizers a special fresh touch, it is also pleasant to eat them as a separate dish - with a peel spoon.

The fruits that we sell are well suited to vegetable and fish dishes, but eating them separately is unlikely to be interesting - their aroma is not so pronounced.

Video: how to choose the perfect avocado in the store

Choosing a ripe avocado in a supermarket or store is not difficult. Avocado is one of the fruits that can ripen at home. Therefore, if you chose a green avocado, then it's okay, he will be able to ripen on his own at your home. But how do you know when it's ripe and ready to eat? There are two most popular methods that we will consider.

Avocado pulp is soft and has a delicate, buttery texture. After the purchase, the degree of maturity of the fruit is determined by its cut. A ripe avocado has a rich flavor, buttery texture, and the pit is easily separated from the pulp.

The skin and color of avocados can also vary depending on the variety. Some types of fruits have a smooth surface, others are wrinkled or with pimples. Regardless of the appearance and color of the skin, it is recommended to eat only ripe fruits. Unripe or over-ripe fruit will have flavor characteristics that are off-putting.

not ripe avocado

To maturity: 5-6 days

Light green color. When pressed, the avocado is firm and does not burst. If you bought such a fruit, then it will ripen perfectly at room temperature. Put it on a windowsill or somewhere where it will get more daylight and check the fruit after a few days.

To ripeness 1-2 days.

A moderately green and slightly mushy avocado is almost ready to eat. When cut, the bone will still be difficult to remove. If you cut an avocado like this, then cover it with a film and let it stand for 1 day at room temperature.

Ripe avocado

Ready to use.

Dark green color. But the color of different varieties of avocados may vary. Do not press hard on the fruit, if you feel that it is soft and squeezed, then the avocado is ripe and you can eat it. If you want to consume such a fruit in a couple of days, then put it in the refrigerator.

overripe avocado

Overdue.

Very dark green color, closer to black. An overripe avocado is very soft to the touch and may have dents. Such a fruit may emit an unpleasant smell of a spoiled product. An overripe avocado may have black bruises on the inside when cut. It is better to get rid of such an avocado and not eat it.

The color of an avocado depends on its variety and can be almost any shade from dark green to brown. Sometimes there are almost black fruits - they are the most delicious variety of avocados. The ripeness of this variety of avocado is determined by its softness.

Haas Avocado (dark variety)

Method 2. Choice by cutting

When choosing a ripe avocado, pay attention to the stem (stalk) of the fruit. If there is a "tail" on the fruit, then remove it to see the color of the cutting.

It should be light brown in color. If it has a black color, it means that the avocado is overripe and it is better not to use such a fruit.

Signs of a ripe avocado

• Ripe avocados have a darker skin color than unripe ones.
• the skin of a ripe fruit is evenly colored;
• a good avocado is always elastic (if you press on its skin, then there will be no dent);
• a bright green stalk is considered a sign of a ripe avocado;
• the aroma of a ripe avocado can be felt even through a thick skin;
• if you shake the avocado and its stone makes a characteristic knock, then the fruit is fully ripe.

The shape of an avocado can vary. Some varieties have almost round fruits, others are more like a pear. The taste properties of different types are practically the same. Pronounced differences are present only in ripe, unripe or overripe fruits.

Popular Avocado Varieties

Which avocado is not worth buying

The size of an avocado should not be taken into account when buying it. Some varieties of this fruit, which are distinguished by a rather large fruit size, have a stone of no less impressive size. As a result of such a purchase, you can get much less pulp than from a small fruit. Avocado pit can be oblong or round.

Signs of avocado, which is not recommended to buy:

• if there are defects on the surface of the fruit (dents, cracks and other damage), then it is better to refuse the purchase;
• if, when pressed on the skin of an avocado, dents remain on it, then this is a sign of an overripe fruit;
• dents on an avocado may indicate the beginning of the process of decay inside the fruit;
• too hard avocado surface can only be in unripe fruits;
• the brown stalk of the fruit is a sign of its overripeness;
• yellow-green stalk can only be in an unripe fetus;
• if the avocado does not emit a characteristic aroma, then most likely it is unripe or grown using chemicals;
• there should be no traces of sticky substances or wax on the surface of the fruit (sometimes special paraffin-based formulations are used to maintain the presentation of the fruit, which is quite problematic to wash off);
• if you shake the avocado lightly and at the same time the stone does not knock, then the fruit is unripe.

An unripe avocado ripens at home within 4-6 days. Sometimes such fruits are specially bought in advance if they are not planned to be eaten immediately. The fruit can ripen only at room temperature, if it is put in the refrigerator, then the ripening process will not occur.

Video "How to choose an avocado"